McIlhenny's Chili

The chili itself is just as great as you’d want. Tender meat with a broth that you really do want to drink up with a straw. It’s my favorite part of this McIlhenny’s chili.

Course Main

Cuisine American

Keyword beef, chili

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 568kcal

Author Based on a recipe from the Tabasco Brand Cookbook

Equipment

Dutch Oven

Ingredients

¼ cup vegetable oil
3 pounds chuck roast trimmed of fat, cut into 1" cubes
Kosher salt
ground black pepper
1 large white onions chopped
3 cloves garlic minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons Kosher salt
2 teaspoons Tabasco
4-5 cups beef broth depending on how thick or thin you like your chili
4 ounce fire-roasted diced green chiles chopped
2 cups rice cooked
Your favorite chili toppings

Instructions

Working in batches, heat a tablespoon or so of the oil in a large Dutch oven over medium-high heat.
Season the meat and brown on all sides.
Remove to a plate.
Add the onion to the pot and cook for 5 minutes, stirring often.
Add the garlic. Stir and cook another minute.
Add the chili powder, cumin, salt and hot sauce. Stir and cook for 1 minute.
Add the broth and canned chiles.
Bring to a boil.
Add the cooked beef along with any accumulated juices.
Reduce heat to a simmer and simmer for 1 1/2 - 2 hours or until the beef is tender.
Serve with cooked rice and desired toppings.

Notes

Also great without the rice!

Nutrition